Baked and Steamed Apples
From Principles of food preparation, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
173Calories
1 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein1 g
Carbohydrates46 g
Fiber4.7 g
Sugars36 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium324 mg
Calcium18 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 5. The excerpt below is the record exactly as published.
Wipe the apples, and core from the blossom end. Weigh before cooking. Steam and bake the same as tomatoes, allowing perhaps 5-10 m. longer for each cooking process. Ascertain the loss or gain in weight after cooking. Compare the flavor and consistency of raw, baked, and steamed apples
Cook this with the app: pantry check, scaling, and the assistant.